Description

This hearty Chicken Stew with Butternut Squash is a comforting one-pot meal perfect for cozy dinners. Tender chicken thighs are seared to golden perfection and simmered with vibrant vegetables like butternut squash, baby potatoes, and carrots in a flavorful tomato and apple juice-infused broth. The stew is gently cooked on the stovetop to meld rich savory and slightly sweet notes, finished with fresh parsley for a bright touch.

Ingredients

Scale

Chicken and Oil

2 Tbsp. avocado oil or other high-smoke point oil
1 lb. boneless, skinless, chicken thighs, cut into bite-size pieces
2 Tbsp. all-purpose flour

Vegetables and Aromatics

1 cup carrots, thinly sliced on diagonal
1 medium onion, cut into wedges
4 garlic cloves, chopped
3 cups chopped butternut squash
12 oz. baby gold potatoes, scrubbed and chopped

Liquids and Seasonings

1 (14 oz.) can diced tomatoes
2 Tbsp. tomato paste
2 cups chicken stock
1/2 cup apple juice
2 bay leaves
1/4 cup fresh chopped parsley
Kosher salt and fresh black pepper, to taste

Instructions

Heat and Sear Chicken: Heat the avocado oil in a dutch oven over medium-high heat. Toss chicken pieces with the flour, then add them to the hot dutch oven. Season with kosher salt and fresh black pepper. Cook, stirring occasionally, until the chicken is lightly golden, about 6-8 minutes.
Deglaze Pan: Pour about 1/4 cup of chicken stock into the dutch oven, scraping the bottom with a wooden spoon to loosen any browned bits. This adds deep flavor to the stew base.
Sauté Vegetables: Add the thinly sliced carrots, onion wedges, and chopped garlic to the pot. Cook until the onions start to soften, about 5 minutes, stirring frequently to combine the flavors.
Add Remaining Ingredients and Simmer: Stir in the chopped butternut squash, baby gold potatoes, diced tomatoes with their juice, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with additional salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce heat to low and cover. Let the stew cook for 30 minutes, allowing the flavors to meld.
Finish Cooking: Remove the lid and continue simmering the stew uncovered for another 15 minutes, or until the vegetables are tender and the liquid has slightly reduced to a thick, stew-like consistency.
Final Touches: Discard the bay leaves and stir in the fresh chopped parsley for a burst of color and freshness just before serving.

Notes

Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
To make this stew gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Adjust seasoning with salt and pepper as needed throughout the cooking process.
This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
To add extra depth, try adding a splash of white wine when deglazing the pan.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Stew
Method: Stovetop
Cuisine: American

Keywords: chicken stew, butternut squash stew, hearty chicken recipe, one-pot meal, comfort food, autumn recipes, stovetop chicken stew